Vegetable oil (for frying)
14 ounces firm tofu, drained, cut into 3/4-inch squares

3 tablespoons vegetable oil
2 tablespoons minced fresh lemongrass
2 garlic cloves, minced
1 teaspoon (heaping) chopped seeded jalapeño chili
1 onion, thinly sliced
1/2 red bell pepper, cut into 3/4-inch pieces
4 ounces shiitake mushrooms, stemmed, thickly sliced
2 teaspoons fish sauce (nuoc mam)*
1 tablespoon sugar
1 1/2 tablespoons chopped fresh cilantro
lemongrass, tofu, mushrooms

1/4 cup olive oil
3 large garlic cloves, chopped
1/2 pound mushrooms, sliced
4 plum tomatoes, chopped
2 tablespoons chopped fresh basil or 2 teaspoons dried
2 tablespoons chopped fresh oregano or 2 teaspoons dried

3/4 pound penne or other tubular pasta
1/2 cup crumbled Gorgonzola cheese or other blue cheese (about 2 ounces)
penne, mushrooms, gorgonzola

6 5- to 6-inch-diameter portobello mushrooms, stemmed
1/4 cup olive oil
4 Japanese eggplants (unpeeled), finely chopped
6 tablespoons chopped drained oil-packed sun-dried tomatoes
2 garlic cloves, minced
1/4 cup dry red wine
6 ounces crumbled Gorgonzola cheese
2 tablespoons chopped fresh basil

1/4 cup freshly grated Parmesan cheese
portobello, mushrooms, stuffed